These Greek Meatballs are very popular in my house, and for one simple reason: they are incredibly delicious!
They are packed with tons of flavor, and always come out so tender and moist. Made with a combination of ground beef, pork, or lamb…plus lots of garlic, herbs, and spices.
The best part? They are very make-ahead and freezer friendly, so make a big batch and enjoy them whenever the cravings hit!
Have you ever tried Greek meatballs? My local Greek restaurant serves these amazing meatballs, and wow…the first time I tried them I was totally blown away. So of course, I had to make them at home!
Greek meatballs, also known as keftedes, are a popular dish in Greece. They are so incredibly tasty, moist, tender, and juicy.
And of course, these would be incomplete without a good homemade Tzatziki sauce! So be sure to make a batch of tzatziki if you make this recipe. Highly recommended.
In fact, I love these meatballs so much that I always make pita sandwiches with them, which I like to serve with fries or a Greek salad. When we have friends over, we also serve these meatballs with our favorite Greek Turkey Burgers and Grilled Chicken Kabobs.
The best part is that they are very make-ahead and freezer friendly, so make a big batch and save them for later. Below I share all the tips and tricks you need to know to make the best Greek meatballs ever!
Why we love these Greek meatballs:
- Easy to make: Don’t be intimidated, this recipe is surprisingly straightforward.
- Packed with flavor! Garlic, spices, and lots of herbs.
- Perfect texture: They always turn out so tender and juicy. The secret? Bread softened with milk.
- Versatile: Serve these keftedes as an appetizer, on rice bowls and salad, or make a pita sandwich.
- Make-ahead and freezer friendly: This recipe is perfect for meal prep. Make a big batch, freeze, and use as needed.
Jump to:
What Are Keftedes?
Keftedes are Greek meatballs traditionally made with a blend of ground meat, often beef or lamb, herbs, spices, and bread soaked in milk or water. They’re a representation of the warm and comforting Greek home cooking.
Because of the use of fresh garlic and spices, keftedes are PACKED with unbelievable flavor.
There is no specific way to make Greek meatballs. You can use your favorite ground meat, although beef, lamb, and pork are the most common. And of course, lots of spices, garlic, and herbs! Can’t skimp on that.
Ingredient Notes
To make these, you’ll need a few easy-to-find ingredients. As always the full ingredient list and quantities can be found in the recipe card down below.
- Bread and milk: We soak the bread in milk, and use it in the meatball mixture to add moisture.
- Ground beef, pork, or lamb: I use a blend of beef and pork because lamb is hard to find where I live. Opt for ground meat with 25% fat so they turn out moist.
- Minced yellow onion and garlic: Adds lots of flavor!
- Egg: The binder that holds the mixture together.
- Fresh parsley: Adds aromatic and fresh flavors.
- Dried oregano and ground cumin: These herbs and spices add so many amazing flavors!
- Lemon zest: For subtle tangy and zesty tones.
- Salt and pepper to taste
- All-purpose flour: Dredging in flour before pan-frying helps them brown better.
- Vegetable oil for frying: Don’t use olive oil here because it has a slow smoke point.
- Feta cheese for serving and garnish
- Tzatziki for serving (optional)
Step-by-Step Tutorial
Making these meatballs is actually pretty easy. Here’s a quick tutorial.
Step 1 | Soak bread
Soak the cubed bread in milk until it’s thoroughly softened, about 5 minutes. Squeeze out any excess liquid.
Step 2 | Make the meatball mixture
In a large bowl, combine the soaked bread, ground beef, ground pork (or land), onion, garlic, egg, parsley, oregano, cumin, lemon zest, salt, and pepper. Mix to combine evenly, but don’t overmix.
Step 3 | Form meatballs
Roll the mixture into evenly sized balls, about 1.5 inches in diameter (about a heaping tablespoon). Then, lightly dredge in flour, shaking off any excess.
Step 4 | Cook
Heat some vegetable oil (about ¼ inch) in a large skillet. Fry the coated meatballs on all sides until cooked through, or when the center registers 160 degrees F.
You may also finish cooking them in the oven: After they are browned, transfer the meatballs onto a sheet pan and bake for 10 minutes at 400 degrees, or until cooked through in the center.
Other Cooking Methods
If you prefer not to fry the Greek meatballs, you may cook them in your oven or air fryer.
Bake: Skip the dredging in the flour step. Arrange meatballs on a lined sheet pan without overcrowding. Bake in a preheated 350 degree F oven for 20-25 minutes, turning halfway through. If you want a more golden brown exterior, broil for 1 to 2 minutes at the end.
Air fryer: Skip the dredging in the flour step. Arrange on a single layer on your air fryer basket. Lightly spray with cooking oil. Air fry at 400 degrees for 10 to 15 minutes, turning halfway through, depending on their size. Cook in batches as needed.
Make Ahead and Freezing
Make ahead: You can prepare the mixture and even roll into balls ahead of time and refrigerate it for up to 2 days. To cook, dredge the defrosted meatballs in flour and cook as directed.
Freezing: Arrange the meatballs on a sheet pan and place it in the freezer for 30 minutes until solid. Then transfer to a large resealable freezer-friendly bag, and freeze for up to 3 months. Thaw in the refrigerator overnight. To cook, dredge the defrosted meatballs in flour and cook as directed.
How to Serve
These Greek meatballs make great appetizers, especially when served with our homemade tzatziki sauce.
They are also pretty great to make Greek meatball pitas, which we’ve been making on repeat over the past few weeks. They are my husband’s favorite!
Here are more ways to serve:
- As an appetizer with your favorite dip, such as tzatziki or hummus
- Make pita sandwiches! Try my Greek meatball pita recipe.
- Add these as a protein on your Greek Salad or Greek Pasta Salad
- Make hummus, couscous, or rice bowls.
- Serve with this Mediterranean Lentil Salad
- Serve with my favorite Mediterranean Stuffed Eggplant
- Serve with a side of my favorite Moroccan Couscous Salad
- Make this Mediterranean Chicken Salad, and substitute the chicken with these meatballs
Recipe FAQs
I use a combination of ground beef and pork (or lamb).
About 1.5 inches. If they are too large, they may not cook thoroughly in the center.
They are ready when they are no longer pink in the center, which should be 160 degrees F. This is especially true if using pork.
Yes! You can bake or air fry the meatballs. See instructions in the recipe card down below, under “Notes.”
Yes, that’s totally fine. They just won’t have that crust exterior, but that’s not a problem.
This recipe was published in 2019 and updated in August 2023 to include new photos and information, plus a few recipe modifications.
Tips for Success
- Don’t overmix. If overmixed, they can turn out tough and dry.
- Use a blend of ground beef and pork (or lamb if you can find it). Pork tends to be a little fattier than beef, which adds lots of flavor and juiciness.
- Don’t skimp on the garlic, herbs, and spices. That’s what makes these Greek meatballs so incredibly delicious!
- If you’re worried that the meatballs may not be cooked in the center, finish them in the oven (transfer to a sheet pan) at 400 degrees F for 5 to 10 minutes.
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Greek Meatballs (Keftedes)
Equipment
- Large skillet
Ingredients
Meatball mixture:
- 3 slices day-old bread - cubed and crust removed
- ½ cup milk - for soaking the bread
- 1 pound ground beef - 25 percent fat
- ½ pound ground pork or lamb
- ¼ cup minced yellow onion
- 5 cloves garlic, finely minced
- 1 large egg
- ⅓ cup finely chopped Italian parsley
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- Zest of 1 lemon
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
For cooking
- Flour for dredging
- Vegetable oil for pan
For serving
- Tzatziki sauce
- Crumbled feta cheese
Instructions
- In a bowl, soak the bread with milk for 5 minutes. Squeeze out any excess moisture. Set aside.
- In a large bowl, combine all the meatball mixture ingredients, including the soaked bread. Using your hands, mix until evenly combined. Don’t overmix.
- Roll the mixture into evenly sized balls, about 1.5 inches in diameter (about a heaping tablespoon).
- In a large skillet, heat some vegetable oil (about ¼ inch) over medium to medium-high heat.
- Lightly dredge each meatball in flour, shaking off any excess. Cook the coated meatballs in the hot oil on all sides until cooked through, or when the center registers 160 degrees F.
- Using a slotted spoon, transfer onto a plate lined with paper towel to get rid of any excess oil.
- Optional: If the meatballs are not be cooked through in the center (for example, if they are large), finish them in the oven. Transfer the seared meatballs onto a sheet pan and bake at 400 degrees F for 5 to 10 minutes, or until cooked through in the center.
- Serve the with crumbled feta and tzatziki or your favorite dip. Enjoy!
Notes
- Make ahead: Form the meatballs, but don’t dredge in flour yet. Refrigerate for up to 2 days, and then cook as directed. You may also make the mixture only ahead.
- Freezing: Arrange on a sheet pan and place it in the freezer for 30 minutes until solid. Then transfer to a large resealable freezer-friendly bag, and freeze for up to 3 months. Thaw in the refrigerator overnight. Cook as directed.
- Optional – finish cooking in the oven: If needed, transfer the seared meatballs onto a large sheet pan and finish cooking in the oven at 400 degrees F for 5 to 10 minutes, or until the center registers 160 degrees F.
- Meat: Use a combination of ground beef, pork, or lamb. Ground turkey works too for a leaner option.
Sandra says
Absolutely loved these meatballs. I used 1 pound each of ground beef and ground lamb. I used crushed croutons instead of bread and milk. Flattened into 1 1/2 tablespoon patties. Will make these again and again. Thanks for a great recipe.
Tania says
Thank you so much, Sandra. Glad you enjoyed the meatballs!
Nikki says
This is a keeper. Everyone loved it. Excellent imitation of gyro meat, meaning it’s as good as. I did add some paprika and thyme.
I will gladly be adding it to my meal rotation.
Thanks so much for sharing it.
Teresa J. says
I made this recipes substituting ground Impossible burger & let me tell you, this was sooo delicious! Even my meat eating relatives commented that the meatballs tasted exactly like Gyros! I’m already preparing to make more. Thank you for sharing this awesome recipe!!!
Tania says
Thank you for your kind words, Teresa!
Beth says
Can you freeze the meatballs for later?
Tania says
Yes!
Josh from Texas says
I’ve made this twice now. Both times were home runs!
First time I followed exactly. Delish!!
The second time I went 50/50 with the meat, left the feta out of the meatballs, added fennel, and extra garlic. Also this time I made a coconut cream-based tzatziki, and the wife made some pocket pitas from scratch. I’m just bragging. This meal was SSOOO good!!! Thank you for sharing!! We will have this over and over!
Tania says
Thanks for your kind comment, Josh. So happy to hear!!